Tuesday, April 17, 2018

Chocolate Chip Protein Donuts (GF)

When someone gives you a donut pan that means you have to make protein donuts right? Good, glad we're on the same page. I decided to adapt my protein muffin recipe to create these little cuties and let's just say the result was a success. I mean, what's a better way to start your day than with chocolate chips and rainbow sprinkles? The best part (aside from the delicious donut-ness) is that you can meal prep six servings at once and be all set for the week ahead. These even make Mondays happier, now that's a good breakfast! Let me know if you give them a try. Recipe below!

Recipe:

Makes 6 baked donuts, serving is one donut

Preheat the oven to 350°F. Grease a six serving donut pan. You can find one here.

Donuts:

3 bananas

3 tbs almond milk

1 cup egg whites

2 tsp vanilla extract

6 scoops of vanilla protein powder of choice

4 tbs coconut flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips

Glaze:

2 1/2 tsp coconut oil

6 tbs chocolate chips

Chop the chocolate chips and set aside. This will make sure you get a little in each bite of the donut. Whisk dry ingredients together then add in chopped chocolate chips.

In a food processor blend bananas until smooth. Add in all other wet ingredients and pulse until incorporated. Fold wet ingredients into dry.

For an even distribution pipe the batter into the donut pan. An easy way is to cut the corner of a sandwich bag and use that to pipe your batter. Then bake for 10-15 minutes until the tops are golden and a tooth pick comes out clean.

To make the glaze melt chocolate chips and coconut oil in a microwave safe dish in 10 second intervals stirring in between each interval.

When the glaze is ready dip your donuts, top with sprinkles, and enjoy!